Borekitas de Merendjéna

Ingredients

• •2 cups all-purpose flour
• •1/2 cup olive oil
• •1/2 cup water
• •1 teaspoon salt
• •1 medium eggplant, roasted and mashed
• •1 cup feta cheese, crumbled
• •1/4 cup fresh parsley, chopped
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •1 egg, beaten (for egg wash)

Instructions

1. 1

   In a large bowl, combine flour and salt. Create a well in the center and add olive oil and water. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

2. 2

   Preheat the oven to 375°F (190°C).

3. 3

   In a skillet over medium heat, add the roasted and mashed eggplant. Stir in the crumbled feta cheese, chopped parsley, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove from heat and let cool.

4. 4

   Divide the dough into small balls (about the size of a golf ball). Roll out each ball into a thin circle on a floured surface.

5. 5

   Place a spoonful of the eggplant and feta filling onto one half of each circle. Fold over the other half to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges for a decorative effect.

6. 6

   Brush the tops of the borekitas with the beaten egg. Place them on a baking sheet lined with parchment paper.

7. 7

   Bake in the oven for 25-30 minutes or until golden brown. Allow to cool for a few minutes before serving.